Frozen Lemon Pie
Pies & Pastries
fresh squeezed lemon juice
grated lemon rind
Recipe by: PerChef Take vanilla wafer crumbs, 1 tablespoon
sugar, cinnamon, and melted butter and mix well in large bowl. Press
in bottom of pie pan. Beat egg yolks, gradually beat in sugar until
lemon colored, then stir in the salt lemon juice and rind. Cook in
double boiler until thick (5 to 7 minutes). On medium heat. Stirring
occasionally. Stay in the kitchen and watch this because it can scorch
easily. Fido can wait. After this mixture cools chill in refrigerator.
Beat egg whites until stiff, fold in lemon mixture, then fold in the
whipped cream. Pour into graham cracker crust and freeze. Top with
toasted coconut (optional) and lemon curls, fresh mint. Take out about a
hour before serving.
By "Lloyd A. Carver" <firstname.lastname@example.org> on Jan 5, 1996